Red Velvet Cupcakes

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rate/review

prep time

20 min

total time

1 hr 14 min

makes

24 servings, 1 cupcake (40 g) each

photo by:

kraft

recipe by: kraft

What You Need

1 pkg. (2-layer size) chocolate cake mix

2 Tbsp. red food colouring

125 g (1/2 of 250-g pkg.) Philadelphia Brick Cream Cheese, softened

1/4 cup butter, softened

3 cups icing sugar

1/2 cup thawed Cool Whip Whipped Topping

1 square Baker's White Chocolate, shaved into curls

Make It

PREPARE cake batter and bake as directed on package for 24 cupcakes, blending food colouring into batter before spooning into prepared muffin cups. Cool.

MEANWHILE, beat cream cheese and butter in large bowl with mixer until well blended. Gradually beat in sugar. Whisk in Cool Whip. Spoon 1-1/2 cups into small freezer-weight resealable plastic bag; seal bag. Cut small corner off bottom of bag. Poke hole in top of each cupcake with handle of wooden spoon. Insert tip of bag into hole in cupcake to pipe about 1 Tbsp. frosting into centre of cupcake.

FROST cupcakes with remaining frosting. Top with chocolate curls. Keep refrigerated.

kraft kitchens tips

Substitute

Prepare using Philadelphia Light Brick Cream Cheese and Cool Whip Light Whipped Topping.

How to Make Chocolate Curls

Warm a square of Baker's Baking Chocolate by microwaving it, unwrapped, on HIGH for a few seconds or just until you can smudge the chocolate with your thumb. Hold the square steadily and draw a peeler slowly over flat bottom of square, allowing a thin layer of chocolate to curl as it is peeled off the bottom of the square to make long delicate curls. Use the same technique along the narrow side of the square to make short curls.